Creamy and full of flavor, the perfect side dish for meats in tomato sauce.
servings: 10 / preparation time: 30 minutes
1 cup fine cornmeal
4 cups chicken or vegetable broth
3 minced garlic cloves
1 rosemary sprig
1 thyme sprig
1 sage sprig
salt and pepper to taste
2 tbs olive oil
chopped parsley to garnish
1 – In a large saucepan, sauté garlic with olive oil for about 3 minutes.
2 – Add the herbs and stir for 1 minute.
3 – Add 3 of the 4 chicken broth cups.
4 – In a bowl, dissolve the cornmeal with 1 cup of broth. Pour the mixture in the pan and mix well.
5 – Remove the herbs and add salt and pepper to taste.
6 – Cook the polenta over medium heat until it is very creamy (about 15 to 20 minutes).
7 – Garnish with parsley and serve.
Tips and options:
- Add Parmesan cheese when serving.
- For a creamier result, add 1 tbs butter or 1/2 cup of heavy cream at the end.
- The polenta is great side dish for meats or sausage in tomato sauce.
- Fried polenta: save the leftovers in the refrigerator. Cut into cubes, coat with all purpose flour and deep fry.